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Chef Jennifer "JR" Statz served this ice cream with Japanese Green Tea Cakes and Ginger Dessert Sauce for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.
The creator of the blog Dishing Up Delights made the ice cream and kindly provided this gorgeous photo.
Infuse flavor into the milk, by adding the vanilla bean and star anise. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Scrape the vanilla pod and add the seeds to the milk. Strain the milk through a fine sieve to remove the star anise.
Beat the egg yolks with the sugar, until thick and pale. Temper the yolks with the warm milk, being careful not to cook the eggs.
Heat the mixture on medium-low heat, stirring constantly. Do not Boil. Bring to nappe consistency, so it coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.
Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine.
Ice Cream Machine
This recipe was provided by The Spice House.